When did you realize you wanted to become a chef?
I grew up in a small town in Eastern Washington where my parents own a family ranch. One day a friend of the family offered me a job in his restaurant. I started off bussing tables, cooking omelettes and washing dishes. My step-sisters offered to pay for 2 years of school so I decided to attend culinary school at The Culinary Institute of America.
There is no reason to be intimidated by seafood. Start with the cheaper stuff like prawns and scallops and don’t be shy to ask for help.
I tell people the same thing when they are learning to sharpen a knife. Don’t start by sharpening your chef’s knife. Practice on your paring knife since it costs less and then work your way up.
(Chef Thiessen also recommends some websites. He recommends allrecipes.com because the recipes are contributed by subscribers and the site has comments by the readers. He also recommends recipesource.com.)

What kind of cookbooks do you like?
I like cookbooks that are full of pictures. I like to look at the pictures and re-create the recipes. Sometimes I don’t even use the recipe. ” I am a dash and a pinch guy”.
I read a lot of magazines such as Art Culinaire, Bon Appetit, Food and Wine and Northwest Palate.

What is the inspiration for your new menu?
Seasonality and guest feedback. Every quarter I do a menu survey with my staff. We make lists of what sells the most and what people want. We try to cater to everyone’s needs.
I think it is important to talk to the guests and understand their needs and desires and get
feedback. It doesn’t matter what I like but it’s what the guests want that counts.

What do you think makes your restaurant so special?
Personality. Good quality for reasonable prices. If you are in flip flops and shorts you will feel just as comfortable as the guy with the fancy credit cards.

Can you offer a cooking tip?
If you are using a recipe, you are the only one who knows it. Don’t be afraid to take chances and change things.

0/8 Seafood Bar and Grill and Twisted Cork Wine Bar cater to everyone’s needs. Twisted Cork is a spirited lounge featuring many different wines by the bottle, glass or even tasting glasses. The menu has wonderful appetizers and live music five nights a week. If you are looking for a restaurant menu then 0/8 right across the room
is just what you need.
Chef Dan Thiessen will be participating in the chef competition at Kirkland Uncorked against chef Russell Lowell from Russell Dean Lowell Catering and Chef Tom Hurley, Coupage, and Hurley’s in Portland.